So Sandy is the light of my life!! I absolutely LOVE my mom! She, along with my husband The Captain, was one of the most supportive people in my quest to live as a veggie. She makes separate salads, soups, and even her own red sauce when I'm in the ATL which she marks with a V... Everybody together, “V is for vegan!” Excellent. Here’s the goodness. Be prepared it’s super easy!!!
2 32 oz cans of tomato sauce (I like Muir Glenn’s flavor)*
4-5 cloves of garlic
1 cup fresh basil, chopped in a fine chiffonade
sea salt, pepper
Start by using 1-2 tablespoons of olive oil or if you are a weirdo like me and trying to cut out oil, use 1-2 tablespoons of water. Add all of the garlic until fragrant. Be careful not to burn!!! Watch closely! Once it’s going, add a big ole handful of salt, a few turns of the pepper mill, and 2 teaspoons each of dried oregano and dried basil. Stir for quick second and then add the tomato sauce. Mix throughly. Add another generous handful of salt. Once it’s nice and bubbly, reduce the heat to low and cover for 1-4 hours. Make sure and check on it regularly, burnt sauce SUCKS!!! At the very end, add the fresh basil until wilted. Then serve with your favorite pasta!! I’m a big fan of rigatoni and red sauce. I’m starving now. Dammit. Someone make me some sauce!!
*Note: You can go old school and buy whole San Marzano tomatoes and blend them until smooth and start with that as your base. I use quite a bit more sea salt when I make it this way. We don’t do a super sweet sauce in my family! Bring on the sodium!!